This date caramel is thick and silky, but a bit thicker than traditional caramel. It works great as a dip or a spread. It’s great served over ice cream, lattes, crumbles or a simple fruit dip!
20 large pitted dates (if not moist and sticky, soak in warm water for 10 minute then drain)
Water (to thin)
1 pinch sea salt (optional)
Add pitted dates to a food processor or high-speed blender (in my experience, a food processor works best to get a creamy texture without having to add much water).
Pulse/mix on low until small bits remain. Then stream in hot water while the blender is on until a paste is made. You will need to scrape the down sides and encourage it along periodically.
Be sure to only add enough water to form a paste – too much and it will be too liquidy. Amount will depend on your machine and size/moistness of dates.
Leave as is, or add a pinch of salt to enhance flavor (optional). Will keep covered in the refrigerator for 1-2 weeks, and often more.